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Chocolate and almond cake

Chocolate and almond cake

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For the countertop separate the eggs, mix the egg whites with the sugar until you get a glossy and hard meringue, then add the yolks mixed well with the oil, the flour mixed with the baking powder and cocoa, and at the end the finely ground almonds. Put the composition in the oven over medium heat for about 20-25 minutes.

Cream: soak the gelatin in a few tablespoons of cold water. Melt the chocolate with 200 ml of liquid cream, then add the soaked gelatin and let it cool. Mix the yolks with the sugar until it doubles in volume, add the 500 gr of mascarpone and continue mixing until you get a consistent cream. Separately mix the rest of the whipped cream until you get a consistent foam and then gradually add the chocolate cream, mixing further, at the end add the mascarpone cream and mix very well.

We cut the top in two, taking care that the base is about 2/3 of the thickness of the top, and we place it in the ring of the detachable cake form previously greased with butter, we syrup the top and then we pour 2/3 of the chocolate cream, and let it cool for 2 hours. After the cream has hardened, remove the ring from the cake form, cut the other part of the top into 12 triangles that we use to decorate the cake. At the end, melt the dark chocolate on a steam bath with 2-3 tablespoons of oil to make it shiny and decorate the cake.

Chocolate and crunchy almond cake


  • For the countertop:
  • 4 eggs
  • 4 tablespoons sugar
  • 4 tablespoons flour
  • 2 tablespoons oil
  • 2 tablespoons cocoa
  • 1/2 teaspoon baking powder
  • vanilla essence
  • For the cream:
  • 200 g chocolate truffles
  • 200 ml cream for whipped cream / liquid whipped cream
  • For syrup:
  • 100 g sugar
  • 100-150 ml of water
  • For the almond crisp:
  • 100 g sugar
  • 100 g almond flakes

Burnt sugar syrup:

Put the sugar in a saucepan and melt over low heat until it becomes liquid and amber. Pour the water (watch out for the steam that forms) and set aside until it cools and the caramel melts.

Crispy almonds:

Melt the sugar over low heat. When it has become liquid and golden in color, add the almond flakes and mix well, so that the almonds are well covered with caramel. Pour over a piece of baking paper and let it cool very well. After it has cooled, mix it on the robot, then sprinkle it over the cake.

  • Almond flakes can be replaced with whole almonds or walnut kernels
  • if you want larger pieces of crispy almonds, crush with a rolling pin

Chocolate and crispy almond cake top:

Separate the egg whites from the yolks. We beat the egg whites hard with a pinch of salt, at the maximum speed of the mixer. When the foam has hardened well, add the sugar and mix until the foam becomes dense and shiny. Separately rub the yolks with the oil and vanilla essence, until we obtain a stable emulsion. We pour this emulsion over the egg whites. If the egg whites are beaten well and correctly, the emulsion will remain on top, it will not be left at the bottom. We turn the mixer to the lowest speed and we easily homogenize the composition.

Sift the flour together with the cocoa and baking powder over the egg composition. Put the mixer aside and mix everything with a spatula, lightly, with movements from bottom to top.

We pour the composition in a tray (20/25 cm) lined with baking paper and put the tray in the oven over medium heat (or 160 degrees in an electric oven with ventilation), for about half an hour, until the top becomes firm to the touch. It can be tested with a toothpick.

Remove the top on a grill, with the bottom up, remove the baking paper and leave to cool.

Chocolate cream:

The chocolate truffles over which I poured the whipping cream, melt in a bowl, over low heat. Stir continuously until the chocolate is melted, without boiling. Cool the dish until the cream cools very well and begins to harden.

  • if you are not in a hurry, keep the cream in the fridge for a few hours or even overnight. For the quick version, put the dish in the freezer

The cooled cream mixes until it starts to take on consistency and becomes firm and fluffy.

Assembling the cake with chocolate and crispy almonds:

The well-cooled top is cut into 3 slices and syruped. Set aside 2 tablespoons of cream, divide the rest into 2. Put the first top on a plate, cover with half the cream and repeat. Grease the cake with cream set aside and cover with crispy almonds in an even layer. Leave to cool for a few hours, then portion.

How to make a cake with chocolate and almonds

If you have an anniversary and you don't have time to make a cake, you can enter the site custom cakes, where you will see that the options are very varied, from wedding cakes, for homemade cakes and for any occasion. But if you want to learn to cook on your own, we have prepared the recipe for the chocolate cake with almonds in the following.

For topping you need 6 tablespoons of unsalted, melted butter, 3/4 cup brown sugar, 1/4 cup honey, 1/4 cup sliced ​​almonds. Melt the butter in the pan, and sprinkle the sugar until it melts. Then add honey and sprinkle with almonds.

For the cake you will need: 1/4 cup flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup (1 stick) butter, 1/2 cup sugar, 3 large eggs, 1 cup whipped milk, 1 teaspoon of pure vanilla extract. Mix flour, cocoa powder, baking powder and salt, add sugar and mix. Then the eggs, one by one, beaten well after each one. Then add the whipped milk and vanilla and mix with a mixer until smooth. Pour all the dough into the pan and bake for 50 minutes. After that, leave to cool and gently remove from the pan. At the end, add the topping and leave it to cool completely, in the fridge. At the end you can slice it with a serrated knife.

For the top, rub the yolks with the sugar and vanilla until they become like a cream. Add the grated chocolate, ground almonds, breadcrumbs and finally the egg whites.

Bake for about an hour in the oven, greased with butter and sprinkled with flour.

When ready, cut in half and fill with peanut butter, almonds or walnuts.

For the cream, rub the hazelnuts well with the sugar and add the whipped cream.

Above and on the edges, the cake is glazed with chocolate icing, and sprinkled with cleaned, fried and slightly crushed almonds.

For the icing, boil the sugar with water until the syrup binds very well, then mix quickly with the rubbed chocolate and heated in the oven, then quickly glaze the cake.
Good appetite!

Ingredients Cake with chocolate, nectarines and almonds

  • 200 g dark chocolate
  • 50g butter
  • 30 ml oil
  • 75 ml liquid cream
  • 4 eggs
  • 75 g demerara sugar (can be replaced with white sugar)
  • 160 g of flour
  • 1 teaspoon baking powder
  • 8 nectarines
  • 250 g demerara sugar (can be replaced with white sugar)
  • the juice of half a lemon
  • 100 g almond flakes
  • 6 nectarines
  • 1 sachet of gelatin
  • 100 ml of cold water
  • powdered sugar to taste (optional)

For the almond mousse:

  • 200 g peeled almonds
  • 175 g of demerara sugar
  • 30 ml of water
  • 30 ml liquid cream (if needed)
  • 250 ml liquid cream (unsweetened)
  • 30 gr powdered sugar
  • 1 sachet of gelatin
  • 200 g white chocolate
  • 100 ml liquid cream
  • 5 gr gelatin
  • 50 ml of cold water

Raw cake with chocolate and blueberries, without milk and eggs

I present a cool summer recipe, with delicious berries rich in antioxidants and healthy chocolate glaze, without sugar, eggs, milk, baking soda, yeast, gluten, which are not exactly suitable for people who want to stay healthy.

The cakes can be eaten by the whole family, because instead of cocoa we used carob or carob powder, which does not contain caffeine and is ideal for children. Carob is rich in antioxidants and contains many vitamins: calcium and iron, phosphorus, manganese, sodium, potassium, various vitamins A, B2, B3, B6, vitamin E and something unique for plants, Vitamin D. And very important is an alkaline food , which balances the acidic pH of the body due to stress, fatigue and a high percentage of cooked food.

Raw cake with blueberries and chocolate icing, without milk and eggs

  • Servings: 2-4
  • Duration: 30 min
  • Difficulty: medium

Wheat ingredient:

  • 200 g almonds
  • 100 g carob / roscove powder
  • raw honey to taste
  • vanilla essence
  • coconut flakes for the bottom

Ingredients for the filling:

  • 200 g fresh or frozen blueberries
  • 50 g raspberries
  • 50 g caju raw
  • raw honey to taste, about 100 g
  • vanilla essence
  • 100 ml of filtered water
  • 100 g psyllium

Chocolate icing & # 8222:

Garnish ingredients:


Countertop: Grind the almonds in a blender or food processor. With a spatula I pushed from the edges and let go again, about 50 seconds. You will see that it will become a sticky and homogeneous.

Before starting the assembly, sprinkle the coconut flakes on the plate. These will prevent the countertop from sticking to the tray. Position the culinary circle and be sure to have coconut flakes inside. Press them and level the composition in a culinary circular shape of about 10/10 or in a square ceramic shape, using a spoon or spatula. It is important that the countertop is at least 1-2 cm high. Fill in as many forms as you can. I formed about 4 shapes.

Filling: All ingredients except psyllium, add to the blender and process until it turns into a fine cream, but no more than 1.5 minutes. Otherwise the composition will heat up and the nutrients will gradually disappear by heating. Finally, before turning off the blender, add the psyllium and mix for a few more seconds until incorporated. Let it soak for about 5 minutes and swell the psyllium.

The filling is poured over the counter. The result is left in the freezer for 30 minutes or until the cakes are partially hardened. There is no need for intense freezing, because they will keep their shape even if they are left only in the refrigerator.

Before serving, remove the cakes for 5-10 minutes at room temperature. During this time, make the icing by mixing all the ingredients in a bowl until all the carob is incorporated. It depends a lot on how hot it is in the house, because if it is 30C, the cakes will soften faster but will not lose their shape. To know for sure when they are ready, you can test the filling with a fork and if it penetrates easily, they can be consumed. If not, leave it for 5 minutes at room temperature. If it stays, it can be stored in the refrigerator in a glass box with a lid for 1-2 days.

Chocolate cake with almonds and nuts recipe by Jamie Oliver

Ingredients for 8 servings :, 150 gr raw almonds without shell and skin, 150 gr nuts without shell and finely ground, 300 gr household chocolate (70% cocoa powder), 1 teaspoon with a pinch of cocoa powder, 255 gr butter, 100 gr powdered sugar, 6 large eggs, a pinch of salt, a few drops of lemon

Difficulty: Average | Time: 3h

Method of preparation

Chocolate cake with almonds and nuts recipe by Jamie Oliver

It is a special cake, consistent and suitable for chocolate lovers. It is best served cold

Chocolate cake with almonds

Prepare the top with cocoa as follows: Rub the yolks with sugar until they become a cream and add a

Chocolate cake with amaretto and almonds

For the top, put a pot on the fire and add the butter and the broken dark chocolate in the pieces. Let both the chocolate and the butter melt and then add the ground almonds. Leave the mixture thus obtained to cool for about 15 minutes.

Meanwhile, put the yolks in a bowl with the powdered sugar and mix for 5 minutes until you get a creamy mixture, and beat the egg whites.

In another bowl, put the chocolate mixture, the yolk mixture, a tablespoon of the 6 beaten egg whites and 50 ml of Amaretto and mix well. Then add the rest of the beaten egg whites and mix until all the egg whites are well incorporated.

Place the composition obtained in a tray greased with butter and lined with baking paper and bake at 180 & degC, for 35-40 minutes, until the top is firm to the touch. Do not immediately remove it from the tray. Let it cool well. Maybe even overnight. Meanwhile, prepare the ganache: Put in the pot on the fire in a bain marie. Add whipped cream, dark chocolate and leave on the fire until the chocolate melts. Set aside and let cool for 5-10 minutes.

After both the countertop and the ganach have cooled, start assembling the cake. Remove the top, place it on a plate and place the cooled ganach that you spread well on the whole cake.

Decorate with sliced ​​almonds and strawberries. You can also decorate it according to your preferences. Good appetite!


Almond cake it is the delight I propose to you for any occasion, anniversary or important event in your life. It is easy to prepare, with simple ingredients, easy to buy.

This cake is distinguished by the taste given by the natural essence of moroccan almonds, the crunchy almonds that cover the cake and the cream with vanilla and white chocolate.

I chose something special for the second challenge in Dr. Oetker's campaign: & # 8220The joy of sharing something good & # 8221.

The theme of today's contest is & # 8220tort & # 8221, and to participate you must complete the following steps:

  1. prepare a favorite cake recipe, using Dr. Oetker cake ingredients (essences, baking powder, cocoa, sugar, decorations, etc.), and at the end take a picture with the ingredients used
  2. post the picture in the contest comment on the facebook page of thislink
  3. share the contest using the hashtags: #impartecevabun and #tortdivainbucatarie

The contest takes place between March 12-21, 2018.

The winner will be the one who collects the most likes in the picture entered in the contest, and the prize is very useful and practical: a food processor with many functions and accessories. I look forward to the recipes, I'm sure you have delicious recipes that are worth sharing.

Going back to the almond cake recipe, I will tell you that it is really special and worth trying. It is fine, fragrant, sensual. After cutting a slice, it is good to put it in the fridge. Otherwise, there is a risk to cut another slice, and then another very thin one & # 8230 and the next day you wonder why the scale looks more. You intend to resist the next day, but instead of breakfast you wake up with a slice of cake, at which point you promise to start sports. That was the case for me and I think I'm not the only one who finds herself in such situations.

And, to take my word for it, I'll show you a slice of this delicious cake. But the taste of the phone or laptop is not transmitted. So you have to try it and then you will be convinced. And, I think that maybe the video left at the end of the post will convince you. I invite you to watch it, and I leave detailed explanations below.

Here's what you need to make a delicious mega cake with almonds:


(for a cake with a diameter of 26 cm)

For the countertop:

1 sachet of vanilla sugar Bourbon Dr. Oetker

20 g black cocoa powder Dr. Oetker

5 g baking powder Dr. Oetker

1/2 teaspoon natural almond essence Dr. Oetker

For the cream:

1 vanilla pod Dr. Oetker

1 sachet of vanilla sugar Bourbon Dr. Oetker

For syrup:

1/2 teaspoon Finesse Bourbon-Vanille Dr. Oetker

1/2 teaspoon natural almond essence Dr. Oetker

For decoration:

3 tablespoons of cream above

Dr. Oetker's Neapolitan roses

We start preparing the countertop. Separate the egg whites from the yolks. Put the egg whites in the bowl of the mixer, add a pinch of salt and mix until you get a hard white foam. Gradually add the caster sugar and the vanilla Bourbon, continue to mix until you get a composition like meringue, then add the yolks. In a bowl sift flour, cocoa and baking powder. Grind the almonds very finely and mix them with the rest of the solid ingredients, then put them over the egg composition and mix gently, from the bottom up. Add the oil, almond essence and mix until the composition is homogeneous. Pour the dough into the tray lined with baking paper and bake the top in the preheated oven at 180 ° C (with ventilation) for 25-30 minutes (depending on the power of the oven). A little secret: before putting the tray in the oven, let it go on the table (from a height of a few cm to remove the air bubbles left in the dough).

While the top is baking, start preparing the cream. We cut the vanilla pod and remove the seeds, then we put it in the milk, together with the Bourbon vanilla sugar. Mix and keep 200 ml of milk, and put the rest to boil over low heat. Mix the yolks with the sugar, starch and flour, then dissolve them with the preserved milk. When the milk on the fire reaches close to the boiling temperature, take the pot off the stove, add the yolks, mix well and return the pot to the heat. Stir quite often, so as not to stick to the bottom of the pot, until the composition thickens like a pudding. Remove from the heat, remove the pod and cover the cream with cling film, sticking it directly to the cream. This prevents the formation of a pojghite which should then be discarded. Let the cream cool until it is just a little warm, at which point add the melted white chocolate and diced butter. Mix until smooth, then refrigerate for 30 minutes.

Remove the top from the oven and test with the toothpick to see if it is baked, then let it cool. Meanwhile, prepare the syrup by boiling water with caster sugar and 1/2 teaspoon Finesse Bourbon-Vanille. When the sugar is dissolved, take it off the heat and add 1/2 teaspoon of natural almond essence.

The time has come when we can assemble the cake. Remove the cream from the fridge, mix it for another 2 minutes, then cut the top in half and put the part that was at the top in the tray turned 180 ° on the plate, syrup it and put about 40% of the cream on it. We spread it, we arrange the second top over the cream, we lightly syrup it as well, then we cover it with cream so that we have enough left to cover the edge of the cake, but also 3 tablespoons for the final decoration.

Put the almond flakes in a tray and fry them until lightly browned, then coat the cake with them. We also use the preserved cream for the topping decoration, then we arrange the roses. We leave the cake in the fridge for a few hours, then we can slice it.

I now invite you to watch the movie to convince yourself how easy it is to make and I wish you a boost in cake.


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